INGREDIENTS
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For the Pesto:
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1 cup packed fresh basil
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1 clove garlic
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1/4 cup fresh grated parmesan cheese
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kosher salt & pepper to taste
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3 tbsp extra virgin olive oil
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For the zoodles:21 oz (3 medium or 4 small) zucchinis
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1 cup heirloom grape or cherry tomatoes, halved
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kosher salt and black pepper to taste